7 types of Coconut Chutney

Coconut Chutney or thengai chutney is a South Indian dip prepared as a side dish for Idli, Dosa, Pongal and Rice. It is also served as a side dish to fritters and some south Indian snacks. Coconut chutney can be prepared in many ways. I have explained below 7 different types of coconut chutney prepared in South India. Coconut chutney can be prepared within 10 mins. Check below for all the variations of  Coconut Chutney | Thengai Chutney.

Coconut Chutney | Thengai Chutney 7 variations of Coconut Chutney | Thengai Chutney. Idli and Dosa Side dish Preparation Time : 5 mins | Cooking Time : 2 mins | Yields : 4 Recipe Category: Side dish Recipe Cuisine: South Indian Author: Nithya Ingredients: Table 1: To Grind Desiccated Coconut   : 1/2 Cup Pottu Kadalai : 2 tbsp Coriander leaves : 1 stalk Green chilly : 1 Ginger grated : 1 tsp Salt : As needed Table 2: To Temper Oil : 2 tsp Mustard : 1/4 tsp Red chilly : 1 Curry leaves : 5 Urad dal : 1 tsp Asafoetida powder : Pinch Instructions: 1.Grind all the ingredients under "To Grind" Table. 2.Heat Oil in the pan and add mustard, Red chilly, urad dal, asafoetida powder and curry leaves. Fry till Urad dal turns golden colour.  3. Remove from stove and  add it to the coconut mixture. Other Options   Changes Involved White Coconut Chutney Remove coriander from "To-Grind "table.  Spicy Coconut  Chutney I Include 1 Garlic clove in "To- Grind" table. Spicy Coconut  Chutney II Include 1 Garlic clove, 1 small shallot in "To- Grind" table. Red Coconut Chutney  Replace Green chilli with Red Chilli in "To-Grind" table.  Garlic Coconut Chutney Replace ginger with 1 garlic clove in "To-Grind" table.  Tangy Coconut Chutney Add 1/2 tsp of tamarind. Chutney will stay longer by adding tamarind.  Coriander Coconut Chutney Increase the coriander quantity to 3 or 4 stalks in "To-Grind" table.